I was recently contacted by One2One Network, and asked if I would be willing to try a recipe out of Carnation’s Holiday Recipe Guide, as well as one of my own using Carnation Evaporated Milk. I was particularly excited about trying “The Cooking Milk” because I’ve never really used it on a consistent basis. As a matter of fact, I rarely keep it on hand, I’ve always made my own.
In looking over the Holiday Recipe guide
, I had a hard time figuring out what I wanted to make. Everything looked so good
! On a whim, this morning I decided to go with the Pear Oven Pancake
, and I am so glad I did! It was very easy to make, and took very little time–which is exactly what I have been looking for
over the past few months. My husband, who is a picky breakfast eater, loved it and requested I put it into our breakfast rotation.
Since we were so pleased with our breakfast choice, I decided to go ahead and change up our dinner plans and include “The Cooking Milk” in our meal. I scrapped our plan of Enchiladas, and went with Mexican Chicken Casserole instead. I’ve never used evaporated milk in this dish, but it added a creamier finished product that we all really enjoyed. I would say Carnation Evaporated Milk may just be an added staple to my pantry.
Mexican Chicken Casserole
2 cups cooked/diced chicken breasts
1/2 cup diced onions
1 can Ro-Tel
1 can cream of mushroom soup (or homemade)
1 can cream of chicken soup
1 (12oz) can Carnation Evap. Milk
Saute the diced onions in EVOO. While the onions on sauteeing, make up your cream soups. When I made this dish, I made the cream of chicken soup
(I melted 2 Tbsp butter, and stirred in 2 Tbsp flour until a paste formed. Added in a dash of garlic powder and a dash of parsley. Slowly stir in roughly 2/3 cup homemade chicken broth. Cook until thickened.) and used store bought cream of mushroom soup, since my husband isn’t big on the strong mushroomy flavor of the homemade version
(I can hide it in some dishes, but didn’t think this would be one). If you are using store bought, add both cans to a sauce pot and stir until combined. Add in the evaporated milk and Ro-Tel. Warm until the flavors are meshed.
Layer crushed Dorito chips in the bottom of a 9×13 pan, and top with diced chicken. Pour sauce mixture over the chicken and top with additional crushed chips and shredded cheese.
Bake for 25-30 minutes in a 350° oven. Top with sour cream and shredded lettuce. Enjoy!
If you would like to recieve your very own copy of Carnation’s Holiday Recipe Guide, go here
Dislaimer: One2OneNetwork provided me with 2 coupons for Carnation Evaporated Milk, a gift card to purchase the ingredients for the dishes, and my very own Holiday Recipe Guide.
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